Filipino style Grilled Barramundi

An Indian interpretation of a traditional Filipino dish known as Fish Sarciado.

When I first came across this recipe, I found it a bit strange as it mentioned the use of eggs. Now I have never paired fish and eggs or eaten a similar combination before so it all sounded weird. But still the flavours struck a chord because it reminded me of this tomato egg chutney.

Not being one to turn down a challenge, I decided to give it a go but with my own tweaks because the original recipe sounded a bit bland to my bolder tastebuds. So out came my spice jars and a few experiments later, I had a winner on my plate.

Traditionally whole fried fish is used, often as a way of giving leftovers a new life. But I decided to grill the fish as it is a healthier choice. You also have the option to grill it on the stovetop, use an oven or a barbie….more choices.

Barramundi - food photography -

Filipino style Grilled Barramundi - an Indian interpretation of a traditional Filipino dish -

Marinating the fish with a spice paste definitely adds more flavour especially when you are using a whole barramundi. At the same time, I didn’t want it to be overpowering to take away from the main flavours either. So a simple marinade using Kashmir chilli powder (more colour, less heat), pepper and cumin mixed in oil was used to coat the fish.

If you are preparing this dish for a party or get together, I would suggest marinating the fish the day you buy it and then refrigerate or freeze depending on when you will be using it. This allows time for the flavours to penetrate well especially for a fleshy fish like barramundi.

The rest of the dish comes together very easily and is best done just before serving as it tastes best when served warm. I love whole fish preparations when feeding a crowd and it always creates quite a drama when presented as the centre piece at the table. Gets everyone talking and reaching out for their favourite bits; the communal feeling that is best experienced over food.

Filipino style Grilled Barramundi - an Indian interpretation of a traditional Filipino dish -

Don’t be put off by the fish and eggs pairing, do try it out and let your tastebuds make the decision.

Recipe adapted from

Filipino style Grilled Barramundi


  1. 1 whole barramundi (approx 800gms); cleaned, descaled and gutted
  2. Marinade for fish
  • 2 tbsp vegetable oil
  • 1 ½ tbsp Kashmiri chilli powder
  • 1 tsp roasted cumin powder

This post is bought to you in collaboration with Supreme Seafood so find the full recipe here.

Filipino style Grilled Barramundi - an Indian interpretation of a traditional Filipino dish -


10 thoughts on “Filipino style Grilled Barramundi

  1. […] Filipino style Grilled Barramundi […]

    Liked by 1 person

  2. The Purple Ladle December 5, 2016 at 6:45 am Reply

    What a tasty way to eat whole Barramundi. Love the photos too!

    Liked by 1 person

    • vanyadhanya December 5, 2016 at 6:50 am Reply

      Thanks so much dear; it was indeed a joy to cook and eat this one.


  3. Vicki @ Boiled Eggs & Soldiers December 5, 2016 at 4:45 am Reply

    We get great barramundi where we live so I should give this a try. Thanks for sharing with YWF too.

    Liked by 1 person

    • vanyadhanya December 5, 2016 at 6:50 am Reply

      That’s great to hear; barramundi is such a versatile fish and hope you enjoy this.


  4. buyingseafood November 22, 2016 at 1:49 pm Reply

    That looks so much better than the barramundi fillets I found at the market. I bet it tastes way better too. Really nice images, color really pops on that fish.

    Liked by 1 person

    • vanyadhanya November 22, 2016 at 10:58 pm Reply

      We are blessed with excellent seafood here in Australia, especially barramundi. Thanks so much for your kind words

      Liked by 1 person

  5. Sumith Babu November 10, 2016 at 5:28 am Reply

    Great food with amazing photograph! Excellent Dhanya:)

    Liked by 1 person

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